The Dish | Baked Tomatoes with Herbs and Goat Cheese

August is the height of the summer tomato season. This easy dish is a great side for any dinner menu, but is also great for breakfast or brunch with scrambled eggs and sourdough toast.

INGREDIENTS:

• 4 large tomatoes
• 1 1/2 cups crumbled goat cheese
• 1 cup panko bread crumbs
• 4 Tbs olive oil plus more for drizzling
• 1/2 cup grated parmesan cheese
• 2 large cloves garlic minced
• 4 Tbs chopped fresh parsley
• 4 Tbs chopped fresh oregano
• 4 Tbs chopped fresh basil
• 2 Tbs grated lemon zest
• Salt and pepper to taste

DIRECTIONS:

• Slice off the tops of the tomatoes and scoop out the seeds and most of the flesh. Drizzle the insides with olive oil and season with salt and pepper. 
• Fill each tomato with goat cheese. 
• In a bowl combine the bread crumbs, 4 Tbs of olive oil, parmesan cheese, garlic, fresh herbs and lemon zest.
• Sprinkle the tops of tomatoes with bread crumb mixture and season with salt and pepper. 
• Bake at 425 for about 10 – 15 minute or until the tops are golden brown.  Serve warm.